Salsa Epazote

• 1 cup hot peppers, finely chopped
• 2 1/2 cups sweet peppers, small chopped
• 4 cups chopped onion (red & sweet)
• 4 cloves garlic
• 2 tablespoons olive oil
• 3 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric
• 2 teaspoons cumin
• 8 cups fresh tomato, chopped (in blender)
• 1 can tomato paste
• 3/4 cup apple cider vinegar
• 3 tablespoons epazote, minced
• 1/4 teaspoon xanthan gum (optional)

1. Heat oil in a large pot over medium high heat. Add peppers, onion, garlic, and salt, stir thoroughly. Reduce heat to medium low, cover and sweat veggies, stirring often, until onion is beginning to look translucent. Add black pepper, turmeric and cumin, stir thoroughly. Return heat to medium high. Add the rest of the ingredients, stir until tomato paste dissolves. When mixture begins to boil, reduce heat and allow mixture to simmer, stirring often, until it reaches desired consistency. Stir in xanthan gum. Preserve as desired.

hot peppers, sweet peppers, onion, garlic, olive oil, salt, black pepper, turmeric, cumin, fresh tomato, tomato paste, apple cider vinegar, epazote, xanthan

Taken from www.epicurious.com/recipes/member/views/salsa-epazote-52491471 (may not work)